Maria’s Weekly Recipe: SUMMER SQUASH AND CHIVE PANCAKES

3 Pancakes: 154.3 Cals

9.1 Protein

20.9 Carbs

3.9 Fats

Squash fritters made with summer yellow squash and fresh garden chives. A perfect summer side dish!

INGREDIENTS

• 2 cups cooked shredded squash, from 3 1/2 yellow squash

• 1 egg

• 1 egg white

• 2/3 cup flour

• 1/2 tsp baking powder

• 1 clove garlic, crushed

• 1/3 cup parmesan cheese

• 3 tbsp fresh chopped chives

• 1/2 tsp kosher salt

• pinch fresh cracked pepper

• olive oil spray

INSTRUCTIONS

1. Add squash to a medium pot and cover with water.

2. Bring to a boil and cover; cook until soft.

3. When soft, drain; add to the food processor and pulse a few times until chopped.

4. Add 2 cups of squash to a medium bowl.

5. Combine squash with remaining ingredients except oil and mix well.

6. Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.

7. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook for a few minutes or until golden.

8. Turn and cook the other side until golden.

9. Set aside and repeat with the remaining batter.

NOTES

Makes 12 pancakes.